Spectroscopy, Rheology, and Extrusion Resources for Food Development and Testing

Food and beverage development resources that introduce relevant technologies and solutions to help improve quality and assist with research and development.

Here are some resources about the technologies and solutions available to help you improve the quality of your products and the development of new, innovative foods.

Food and beverage development and analysis webinars

Introduction to high and low moisture extrusion of plant proteins

Demand for plant-based meat alternatives is increasing. Plant-based meats is one of the top food trends and is reaching global phenomenon status. To support this movement, new plant-based meat alternatives need to meet consumer expectations in texture, mouthfeel and taste. Successful development of these foods can be achieved using twin-screw extrusion and the inclusion of characterization analysis via SEM and rheology.

More webinars

Webinar: Quantifying Soy DNA Extracts for Downstream GMO Detection

This webinar will provide an overview of GMO detection via qPCR and highlight the NanoDrop Eight Spectrophotometer in ensuring a successful reaction.

Play the webinar

Documents

Food upcycling application note

Upcycling of food side streams: the benefits of twin-screw granulation of apple pomace

Beverage development analysis case studies

Let’s talk Quality Control with pFriem Family Brewers

Craft brewing case study: Omega Yeast

Application notes, brochures, smart notes, white papers

LR 100 Alginate-based biodegradable films with co-rotating twin screw extrusion

Case study: Edmund’s Oast Brewing Company

NIR Qualitative and Quantitative Analysis of Czech Republic Beer

The Analysis of Beer Components Using FT-NIR Spectroscopy

Smart Note: Beer Color

Smart Note: Beer Bitterness

Smart Note: Vicinal Diketones (VDKS)

FT-NIR Analysis of Wine

VISIONlite Wine Analysis Software: A dedicated software solution for wine and juice analysis

VISIONlite EnzLab Software: Perform enzymatic food analysis testing with ready-to-use reagent kits

Smart Note: D-Glucose concentration in beverages

Monitoring the Purity of Liquid Carbon Dioxide with an Antaris IGS Gas Analyzer

Breaking Strength of Chocolate

Flow behavior of chocolate melts working according to ICA standards

Rapid In-Process Analysis of Fat and Dry Matter in Cheese

Spreadability of Cream Cheese - Influence of Temperature and Fat Content

Rheology and texture of cheese and a vegan cheese analogue

Analysis of nutrients in milk-based powders by EDXRF

Deterioration of Bleachability Index (DOBI) for palm oil analysis

Encapsulation of flavors and ingredients using a twin-screw extruder

Multi-component Analysis of Fructose Syrup using the Antaris FT-NIR Analyzer

Incoming Analysis of Sugars and Polysaccharides

Analysis of Honey Color and HMF Content using a GENESYS UV-Visible Spectrophotometer

Food protection methods assessed by Surface Enhanced Raman Spectroscopy

Measuring lubricating properties of meat analogues via soft tribology

Structure analysis of plant-based meat

Twin-screw extrusion of plant-based meat: HMMA & Texturized vegetable proteins

Small scale extrusion solution for meat analogues

Combining extrusion, electron microscopy and rheology to study the product characteristics of meat analog products

The influence of extrusion conditions on the processability of starch compounds

What happens when rheological properties change?

Fast and reliable quality analysis - On wheat flour protein, moisture, and ash values using FT-NIR

Quantification of Vitamin C Using FT-NIR Spectroscopy

Texture profile analysis (TPA) of sausage and a vegetarian substitute on a rotational rheometer

Rheological and tribo-rheometrical characterization of pudding

Crunchiness of biscuits – Texture analysis on a rheometer

Investigating cocoa butter crystallization using simultaneous rheology and Raman spectroscopy (RheoRaman)

Yield stress of jam, chocolate spread and peanut butter

Investigation of the effect of fat content on the yield stress of mayonnaise

Rheological and textural properties of various food formulations analyzed with a modular rheometer setup

Videos

For Research Use Only. Not for use in diagnostic procedures.